Recipe for Vermicelli With White Clam Sauce


1 (pasta):
6 quart water
6 teaspoon salt
1 1/4 lb vermicelli
1 (sauce):
2 lb fresh cherrystone clams or-
10 oz canned baby clams
4 tablespoon olive oil
1 centiliter garlic
1/4 cup dry white wine
1 teaspoon salt
1 freshly ground pepper to taste
1 tablespoon chopped fresh parsley


Prepare clams as in the preceding recipe. Flavor the olive oil with the garlic over medium heat, discarding the garlic when golden. Add the cleaned and chopped clams, their juice and the dry white wine. Cook over medium high heat for 2 to 3 minutes, or until

the wine has evaporated. Add the salt, pepper and chopped parsley, and

simmer for 5 minutes.

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